Preheat the oven to 325°F (165°C).
In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
Pour the cream cheese mixture over the crust.
Bake for 55-60 minutes or until the center is almost set. Remove from the oven and let it cool for 10 minutes.
Run a knife around the edge to loosen the cake from the pan. Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top the cheesecake with blackberries and raspberries.
Slice and enjoy your Blackberry Raspberry Heaven Cheesecake!